📝 About This Recipe
A quintessential California-style fusion classic, this pizza brings the vibrant, aromatic flavors of Southeast Asia to a crisp American hearth-baked crust. This dish was popularized by the gourmet pizza movement in California, featuring a velvety, spicy-sweet peanut sauce base topped with succulent marinated chicken and crisp, fresh vegetables. It’s a masterful balance of creamy, crunchy, and zesty elements that redefines modern American comfort food.
🥗 Ingredients
The Crust
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1 tablespoon Cornmeal (for dusting the pizza stone or pan)
Spicy Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural or standard)
- 2 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 tablespoon Honey
- 1-2 teaspoons Sriracha (adjust to your heat preference)
- 1 teaspoon Fresh Ginger (finely grated)
- 2-3 tablespoons Warm Water (to thin the sauce to spreading consistency)
Pizza Toppings
- 1.5 cups Chicken Breast (cooked and shredded or cubed)
- 2 cups Mozzarella Cheese (shredded, low-moisture)
- 1/4 cup Red Onion (very thinly sliced)
- 1/2 cup Carrots (shredded or julienned)
- 1/2 cup Bean Sprouts (fresh)
Fresh Garnishes
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Green Onions (thinly sliced on the bias)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats to ensure a crispy bottom crust.
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2
In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sriracha, and grated ginger until smooth.
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3
Gradually whisk in the warm water one tablespoon at a time until the sauce is thick enough to spread but not runny.
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4
Take 2 tablespoons of the prepared peanut sauce and toss it with the cooked chicken in a small bowl to coat thoroughly.
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5
On a lightly floured surface, stretch or roll out your pizza dough into a 12-inch circle. If the dough resists, let it rest for 5 minutes before trying again.
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6
Dust a pizza peel or a flat baking sheet with cornmeal and carefully transfer the rolled-out dough onto it.
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7
Spread the remaining peanut sauce evenly over the dough, leaving a 1/2-inch border for the crust.
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8
Sprinkle the shredded mozzarella cheese evenly over the sauce.
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9
Distribute the peanut-coated chicken and the thinly sliced red onions over the cheese.
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10
Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10-12 minutes, or until the cheese is bubbly and the crust is golden brown.
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11
Remove the pizza from the oven. Immediately top with the fresh shredded carrots and bean sprouts while the pizza is hot.
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12
Garnish generously with the chopped cilantro, sliced green onions, and crushed peanuts.
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13
Allow the pizza to rest for 2-3 minutes before slicing. Serve with lime wedges on the side to squeeze over the top for a bright, acidic finish.
💡 Chef's Tips
Always bring your pizza dough to room temperature for at least 30-60 minutes; cold dough is elastic and difficult to stretch. For the best texture, use a mandoline to slice the red onions paper-thin so they mellow out perfectly in the high heat. Don't bake the carrots or bean sprouts! Adding them after baking preserves their crunch, which is essential for the 'Thai' experience. If you want a shortcut, use a rotisserie chicken from the grocery store for the protein component. If the peanut sauce is too thick, add a splash of coconut milk instead of water for extra richness.
🍽️ Serving Suggestions
Pair with a crisp, cold Thai lager or a bright, citrusy Sauvignon Blanc to cut through the richness of the peanut sauce. Serve with a side of Thai cucumber salad (Smashed Cucumber Salad) for a refreshing contrast. A drizzle of extra Sriracha or chili oil is perfect for those who crave more heat. Finish the meal with a light coconut sorbet to cleanse the palate.